Prep Time: 15 minutes
Cooking Time: 25 Minutes
- Mustard Leaves (Sarson): 3 cups, washed and chopped
- Spinach (Palak): 2 cups, washed and chopped
- Paneer: Cut into ¼ inch square cubes, 1 cup
- Butter or ghee or oil: 2 tablespoons
- Ginger: chopped, 1 teaspoon
- Garlic: chopped, 1 teaspoon
- Green chili: chopped, ½ teaspoon
- Onion: 1 medium size, finely chopped
- Salt: 2 Teaspoon or to taste
- Black pepper powder: ½ Teaspoon
- Garam Masala Powder: ½ Teaspoon
- Water: As required
- Corn flour: 2 tablespoons
- Milk cream: 2 tablespoons
- Fresh Coriander leaves: 1 Tablespoon
- Heat 1 tablespoon oil in a pan. Saute ginger, garlic, onion and chili for 2-3 minutes.
- Add 2 tablespoon of corn flour and saute for 30 seconds
- Add chopped mustard greens and spinach, salt, black pepper powder, garam masala power. Stir well and cover with lid. Cook it for 5-6 minutes.
- Remove the lid and add 2 cups of water and cook till greens are completely cooked.
- Turn off the heat and let it cool to room temperature (around 10 minutes).
- Blend/ grind this to a coarse paste.
- Heat 1 tablespoon oil again in a pan (same as before or a new one).
- Add the paneer cubes and saute for 2 minutes or till light brown spots on the paneer cubes.
- Add the mustard-spinach paste and milk cream. Stir well and cover it for another 2-3 minutes.
- Turn off the heat. Add coriander leaves.
- Serve hot.
- Recipe – Makki Di Roti
- Adding paneer cubes are optional.
- Mustard greens (sarson ka saag) has a different taste, so I always mix spinach leaves or methi levaes or Bathua leaves with it.
- Instead of grinding the cooked saag later, you may blend the spinach and mustard greens to a puree first. Then start cooking.